Pizza with Egg - VIDEO
Play it here, video runs 1 minutes, 24 seconds.
Of course you can have a Pizza with Egg anytime of day. I never thought to try an egg on pizza until a vacation bike tour in Italy many years ago, where I first got an Egg Pizza at a restaurant in Venice. (Click here to see a video of my fun vacation time in Italy.)
I'm surprised egg is not used more often on fast food pizza. Like the first slice into a Mexican Huevos Rancheros where the runny egg mixes with salsa and refried beans, or a Southern breakfast of sunny side up eggs with biscuits and gravy, it's all about mixing in a creamy egg yolk. And you have it all with a hot pizza right out of the oven.
It's a rich eating experience hitting all the right savory pleasure points with egg yolk, melty cheese, and pungent basil with tomato sauce.
Lately I get precooked pizza crust cheaply at the Dollar Tree store a couple blocks away. While not the best pizza crust I've tried, the added toppings help make up for any dough deficiencies. If you find a tasty precooked pizza dough, do leave a comment and tell us all about it.
The trick to using a precooked pizza crust is to not overcook, or it will dry out like a cracker. I cook my Pizza with Egg for about 10 minutes at 375 degrees in a preheated oven. As soon as the whites of the egg are solid and cooked, and the egg yolk still runny, I immediately remove the pizza. Of course, be careful taking that first hot bite!
You could use fresh pizza dough from the deli case too, just back time it, that is, if it takes 20 minutes to cook the dough, then top the pizza with an the egg during the last 10 minutes of baking.
If you can't find individual pizza crusts then slice a whole pizza crust to the size you like and work with that. It's easy enough to use the other half later, that is if you can stand the wait.Or make a whole regular size pizza and add 2 or 3 eggs on the toppings.
I find many types of tomato sauce at dollar stores. Everything from portabella mushroom to meat flavored, and chunky eggplant to just plain tomato sauce. There are even jars of "Pizza Sauce."
Get what you like in the can or jar, although I find a jar of tomato sauce easier to refrigerate and spoon from.
I kicked my Pizza with Egg up a notch with fresh leaves of basil. I like to have a basil plant on my windowsill to pull leaves off. They go great in a Thai-style Basil and Chicken Stir Fry (my recipe is a click away here) and mixed into any favorite spaghetti dish.
You only need a few leaves as they are much more pungent than dried basil. But it's okay to sprinkle on a favorite Italian dried herb into any pizza tomato sauce you use.
Mozzarella is the preferred cheese for pizza toppings and I get small packets from 99c only Stores and Dollar Tree stores. For a serving or two, the small packets are a perfect serving size at about 3 to 5 ounces each.
I also find dried parmesan but it's not as good as what you find in a typical grocery deli case.
And many types of processed cheese can be frozen for later use. I like to freeze grated cheese because it defrosts in just a few minutes, as apposed to blocks of cheese. If what you find on sale is a block of cheese, just shred it with a box grater and freeze grated cheese in a Ziploc for later use.
Eggs aren't as cheap as they used to be, especially if you use cage and hormone free. But I can still find regular eggs for around half a dozen for a buck. Every once in a while they are on sale for a dollar per dozen.
Top the pizza with one egg, or add a couple of them if you like. I like my egg yolks runny, but you can cook it a few minutes more, until similar to a soft boiled texture.
And what's great about making your own mini-pizza is you can add as much cheese and tomato sauce as you like (or can afford.)
Tangy tomato sauce with pungent fresh basil leaves and melty cheese is the perfect platform for a fried egg. And it's so easy to do if you use packaged single serving sizes of pizza crust that are precooked, like I do. Or if you have a leftover slice then break an egg over it, and heat the slice in a toaster oven.
Give my latest cheap$kate recipe a try, I know you will like it -- ciao and buon appetito!
My YouTube video link for viewing or embedding, just click here.